There’s something magical about baking a Swans Down Pound Cake. It’s not just a dessert; it’s a piece of history, a recipe that has stood the test of time. The rich, buttery aroma that fills the kitchen as the cake bakes is unforgettable.
The secret lies in the Swans Down cake flour itself. Lighter and finer than regular flour, it’s what gives the pound cake its delicate, melt-in-your-mouth texture. Paired with the fragrant warmth of vanilla extract, especially when you add a drizzle of homemade vanilla syrup, this cake becomes an elegant yet comforting treat, perfect for any occasion.
It reminds me of another favorite, Melktert, with its own creamy, vanilla-scented filling. Together, these two desserts are a celebration of vanilla’s versatility, from a buttery cake to a silky tart.
So, whether you’re a seasoned baker or a curious newbie, I invite you to give this recipe a try. And when you do, don’t forget to share your experiences, variations, or even those inevitable baking mishaps. That’s where the real fun begins.
Why I Love This Recipe (And You Will Too)
- The first time I baked it, the cake filled my home with the most inviting scent, instantly making it feel cozier.
- It’s a versatile recipe—I’ve added everything from lemon zest to chocolate chips, and it’s always a hit.
- The texture is unbelievably soft, thanks to the Swans Down cake flour, making every bite feel like a special treat.
- It’s a recipe that brings people together, whether it’s for a family gathering or just a Sunday afternoon treat.
- The cake keeps beautifully, meaning you can enjoy it over several days—if it lasts that long!
Swans Down Pound Cake
Equipment
- 10-inch tube pan
Ingredients
- ½ tsp salt
- 3 cups sifted Swans Down Cake Flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 2 cups white granulated sugar
- ½ tsp almond extract
- 4 large eggs, room temperature
- 1 cup unsalted butter
- ¾ cup milk, whole or low-fat
Instructions
- Preheat your oven to 325°F.
- Grease and lightly flour a 10-inch tube pan.
- Sift the Swans Down Cake Flour and carefully measure out 3 cups.
- In a large mixing bowl, cream the butter until smooth, gradually adding sugar and beating until the mixture is fluffy.
- Sift the already sifted cake flour along with the baking powder and salt.
- Add eggs to the creamed butter mixture one at a time, mixing well after each addition.
- Gradually combine the flour mixture with the milk and extracts, mixing until smooth after each addition.
- Be careful not to overmix, as this could dry out the cake. Pour the batter into the prepared pan.
- Bake the cake until a tester comes out clean, which should take about 1 hour and 25 minutes.
- Let it cool in the pan for 15 minutes on a wire rack.
- Then, remove it from the pan and allow it to cool completely on the rack.
Notes
- For an extra moist pound cake, ensure that all ingredients, especially the butter and eggs, are at room temperature before mixing.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 30 g |
| Protein | 3 g |
| Sugar | 33 g |
| Calcium | 30 mg |
Must-Try Recipes for Cake Lovers
- Rainbow Jello Cake
- Oma’s Rhubarb Cake
- Strawberry Tres Leches Cake
- Philly Fluff Cake
- Salted Caramel Cake
Frequently Asked Questions (FAQs)
How should I store Swans Down Pound Cake?
Wrap the cake tightly in plastic wrap or store it in an airtight container. It’ll stay fresh at room temperature for up to 3 days.
Why did my pound cake crack on top?
The crack is a signature of pound cakes, often caused by the batter expanding in the oven. It’s a sign that your cake is baking beautifully!
Can I add flavors or mix-ins to Swans Down Pound Cake?
Absolutely! Try adding lemon zest, almond extract, or even chocolate chips for a delightful twist.
What makes Swans Down cake flour special for pound cake?
Its fine texture creates a light, airy crumb that’s perfect for a tender pound cake.
Can I substitute Swans Down cake flour with all-purpose flour?
You can, but the texture won’t be as delicate. If you do, reduce the amount of flour slightly.